Instructions

1. Wash the drumsticks and cut into 2 inch pieces.
2. Pressure cook in 2 cups of water for 3 whistles.
3. Let cool before opening.
4. Gently split and remove large seeds from the drumsticks, keeping the pulp intact.
5. In a saucepan, heat oil on medium for tempering and add mustard seeds.
6. When crackled add besan and stir-fry on very low heat.
7. Stir continuously until it begins to darken.
8. Slowly and gradually add water, keep stirring using a whisk to prevent and remove any lumps.
9. Add all the seasonings and stir.
10. Simmer for a couple of minutes to thicken then add the drumsticks.
11. Simmer for 5 minutes on low heat.
12. If the gravy is too thick, add hot water as needed.
13. Serve with roti.